What to cook for that special dinner with that special someone? Try one of our favorites, and our most popular recipe video to date with over 69,000 views… Baked Eggplant Patties. How romantic!
Wait. Now that you have dinner covered, do you need a gift for Valentine’s Day?? Your veggie sweetheart will love one of our sweet Vegetarian Librarian aprons. Now for sale via Etsy. ONLY $7 each while supplies last. Click photo for details…
One of my favorite, inexpensive dinners. You can use any kind of green–kale, turnip, collard, mustard. I used a bunch of turnip greens to make this batch. I served the beans and greens alongside a baked potato, corn muffins (perfect to sop up the juice), and the first cucumber from our garden this year.
Recipe: Beans and Greens
1 large bunch of greens
1 15 oz. can of white beans, like navy beans
1 Tbs. olive oil
1 clove of garlic, chopped
2 Tbs. nutritional yeast
Salt and pepper
In a large pot, cook greens in salted water at a rolling boil until tender. Drain greens, reserving 1/2 cup of the cooking water. In a frying pan or skillet, heat olive oil on a medium heat and add chopped garlic. After about 30 seconds, add greens and entire can of beans, including juice from can. Combine. Add nutritional yeast to the mixture, and cooking water a tablespoon at a time until you reach your desired consistency and the beans are hot. This takes about 3 minutes. Season with pepper and salt to taste. Enjoy!
Note: The cooking time will vary depending on the type/amount of greens you use. The turnip greens took about 25 minutes.
Our tomato plants are growing like mad in this heat… and we just couldn’t wait to make this yearly treat!!
RECIPE – Fried Green Tomatoes
The Vegetarian Librarian, “…a personal and family favorite.”
A couple of firm, totally green tomatoes
2/3 c. flour (All Purpose or AP+ wheat mix)
3 tbs. cornmeal
Salt & Pepper
You can add garlic powder, cayenne or whatever spice you like to the mix!
Canola for frying medium (a lot)
Mix up the flour, cornmeal, s+p and spices with a fork or the tool from the video. This is your Yankee batter.
Cut green tomatoes in less than 1/4″ slices. If they’re too thick, they won’t cook all the way through.
Dip both sides in batter. If you press down a little bit it will stick to the tomatoes without eggs or milk. Tap off excess batter.
Heat enough canola oil in a heavy bottomed skillet or fry pan so that the tomatoes will not rest on the bottom. In the webisode I used a little less than an inch.
Test after a few minutes by sprinkling a little bit of batter into the oil. If the batter sizzles intensely, then the oil’s ready. If it’s not hot enough, then the tomatoes will soak up too much oil and will end up greasy not crispy.
Place your tomatoes into the oil one at a time until there is a single tomato slice layer across the top of the oil. Careful! Wear an apron–the oil will get a little wild.
Turn the tomatoes as needed with that tool from the video or a fork until both sides of the tomato are golden brown on the edges. This will take about five minutes.
Remove from the oil and place on a plate with paper towels or wire rack with paper towel under it to drain. Salt while still hot.
Repeat until you’ve fried all of your green tomatoes. Eat ’em while they’re hot!
Need more direction? Watch our how-to video on fried green tomatoes from VL Season 1:
RECIPE – Stovetop BBQ Tempeh
1 package tempeh
2 medium carrots
1 Hungarian wax pepper or hot pepper of your choice
2 cloves of minced garlic
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. paprika
1/4 tsp. ancho chili powder
1/2-3/4 cup of your favorite BBQ sauce
1 Tbs. olive oil
Slice tempeh. Chop carrots and pepper. Heat oil in frying pan and add all ingredients except BBQ sauce. Saute on medium heat stirring frequently until tempeh browns and carrots start to soften. Lower heat and mix in BBQ sauce. When BBQ sauce is heated through, serve!
Looking for a vegan bite in Manhattan? Madison Square Eats, the collection of food carts lined up at Madison Square Park near the Flatiron Building, has a pizza gem in Roberta’s Pizza. They will customize a delicious, wood-fired vegan pizza for you. Yum! Great atmosphere with adorable Marimekko umbrellas. Rich Salamander and brother Kev enjoying the scene (below).
On this hot Independence Day… we are thinking about salads! This reminded us of a visit we recently paid to our dear farming friends at Sweet Home Organics in St. Charles, IL. We came home with tomato, okra, pepper, and cucumber seedlings for the garden and huge bunches of delicious arugula and radishes to eat. Here’s a recipe for quick and creamy homemade dressing we put together to top our bounty.
1/4 cup olive oil
1/3 cup unsweetened almond milk
1 1/2 tsp. tahini
1 tsp. soy sauce
3 Tbs. nutritional yeast
1/4 tsp. cracked pepper
1/8 tsp. garlic powder
pinch of oregano
Whisk in a bowl
Toss 4-6 cups of arugula, 1/2 cup of finely chopped radish greens, and 4-6 thinly sliced radishes with dressing.
Visit Kim and Rachel at their farm stand and tell them the VL sent ya! Thursdays from 10am – 6pm, Saturdays from 9am – 2pm (2012 hours, through the end of October). Directions.